Apple Crisp

5 from 3 votes

Warm baked cinnamon apples topped with a buttery, brown sugar oat topping. This simple, classic recipe highlights the natural flavoring of the apples with timeless fall flavorings. Making this Apple Crisp recipe a family favorite.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

3 lbs Granny Smith Apples (approx 8 apples) peeled and diced to 3/4 chunks
½ cup (107g) light brown sugar packed
¼ cup (30g) all purpose flour
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon lemon juice freshly squeezed
¼ cup (57g) unsalted butter melted

Crisp Oat Topping

1 cup (89g)rolled oats
¾ cup (90g)all purpose flour
¾ cup (160g) light brown sugar packed
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup (170g) unsalted butter cold

Instructions

Prepare the apples by peeling the skin, then slicing to remove the core. Slice the apples thin (approx 1/4 inch thick), then chop to 3/4 inch wide chunks (this makes it easier to eat than leaving apples in slices).
Place the diced apples in a medium size mixing bowl.
Add the brown sugar, flour, vanilla, cinnamon, nutmeg, salt, lemon juice and melted butter to the apples. Stir to combine.
Pour the apple mixture into a 9x13 or 3 quart baking dish. Spread to create an even layer.
In another mixing bowl combine the rolled oats, flour, light brown sugar, baking powder, cinnamon and salt. Stir this with a fork to combine.
Dice the cold butter into small squares, then add this to the topping mixture.
Using a pastry cutter, butter knives, or forks, cut the butter into the topping mixture until it has a coarse texture. Don’t leave chunks larger than 1/2 inch.
Sprinkle the topping mixture over the top of the apple mixture in an even layer.
Bake for 45 minutes or until topping is lightly golden brown and apple mixture is bubbling along edges.
Remove from oven and allow to cool for 5-10 minutes before serving.
Serve warm with vanilla ice cream.

Notes

To Make Ahead: Prepare the apples according to the recipe. Store in a sealed container, in the fridge, for up to one day. Make the crumb topping and store separately in the fridge.
To Freeze: Prepare and bake apple crisp as directed. Cool completely to room temperature, then cover with aluminum foil. Store in the freezer for up to 3 months. Remove and thaw overnight in the refrigerator. To reheat, place in a 350°F oven for 20-25 minutes or until heated through.

Nutrition